whole grains Archives - Makin' it Mo'Betta

I’m sorry, didn’t that Groundhog say something about SPRING coming soon? I think maybe he was wrong. It’s cold. And raining. And I’ve been without heat for ELEVEN days. Yes, 11 – I’m kinda pissed about it. I’m fearful the heat repair man will not even come back since I pretty much went off at the without-heat-for-a-week mark. Thankfully, I live in eastern NC and not Alaska, or Minnesota or places where people have to shovel out of their house. And, at least I can eat stuff like this to help keep me warm…

After I made the Blueberry Pecan Breakfast Quinoa, and realized I actually like quinoa, I started playing around with different variations. Since I have this obsession thing for pumpkin and oats (as evidenced by my Overnight Pumpkin Oats, Pumpkin Pie Steel Cut Oats, and Pumpkin Spice Oatmeal), this was obviously the next breakfast quinoa to try! Good call. Good call. It’s delicious.

Pumpkin Pie Quinoa adapted from & Blueberry Pecan Breakfast Quinoa

1 cup raw quinoa, rinsed (and toasted if desired)
2 cups unsweetened almond milk (or preferred milk or water)
1 cup pumpkin puree
1/4 cup maple syrup
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

1 tablespoon chia seeds (optional)

Topping – anything you like (or plain) I added dried sweet and tart cherries, and pecans

Bring the quinoa, and milk to a boil. Reduce heat, and simmer (covered) for about 15 minutes or until tender and most of the liquid is absorbed. Add pumpkin puree, maple syrup, spices and chia seeds (if using) and stir until combined. Heat through. Remove from heat, divide into 4 servings. Top as desired.

Verdict – {warm!}comfort food. It’s delish, and healthy! I divided mine up into individual servings, then placed the remaining 3 in the fridge to eat on for the rest of the week. It was nice having breakfast already prepared, and all I had to do was give it a nuke in the microwave. Just add a little milk if it is too thick.

Linking this recipe up at , and the